Tex-Mex Plant-Based Protein Pasta Bake
with Mexican Cheese Blend, Green Pepper & Scallions
- Wheat
- Milk
Dinner comes together in a snap thanks to this throw-it-all-together Southwestern-spiced pasta bake that stars hearty, spicy plant-based protein. A blend of Mexican-style cheeses melts together with cream cheese for a velvety sauce that clings perfectly to twisty cavatappi, creating a hearty, gooey landing for a topping of Monterey Jack (that’s right, even more cheese—don’t say we didn’t warn you!) and a crisp, zingy sprinkle of scallion greens.
Ingredients
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Tex-Mex Ground Plant-Based Protein
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Scallions
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, core and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until slightly softened, 3-4 minutes.
Add plant-based protein and cook, stirring, until veggies are browned, 2-3 minutes more. TIP: If plant-based protein starts popping, cover pan with a lid.
Using a slotted spoon, transfer plant-based protein mixture to a large bowl. Add cream cheese, Mexican cheese blend, and ¼ cup reserved pasta cooking water (½ cup for 4 servings); toss to combine.
Add drained cavatappi to bowl; toss to evenly coat. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.
Transfer pasta mixture to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings); evenly sprinkle with Monterey Jack.
Bake on top rack until cheese melts and sauce is bubbling, 3-5 minutes.
Top pasta bake with scallion greens. Divide between plates or serve family style directly from dish.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, finding it delicious and flavorful. Some wanted more spice, while others found it a bit too spicy.
- Ease of prep: Quick and easy to make, with several mentioning how simple it was to throw together.
- Suggestions: Consider adding fresh avocado for extra richness. Some recommend using an oven-safe pan to simplify prep and reduce dishes.
- Plant-based protein: Most were impressed by the taste and texture, with some unable to tell it wasn't meat. A few found it chewy or bland.
- Texture: The cavatappi pasta held the sauce well, though some found the overall dish a bit rich.
Reviews from our home cooks
This was a home run. I was reluctant because I tend to find most of these plant based meat things a little creepy but this was SOOOO GOOD. I will say I had some creme fraische in the fridge and I put a dollop of that into the mix as well which made the whole thing so creamy I was licking the spoon after spooning it into the baking dish. Will absolutely do this again.
So good! Added some fresh avocado to it in a whim and it definately elevated it. I was worried about the plant based protein but it was delicious. Very quick and very easy!
Please do more plant based protein meals. They are always so good and I never have texture issues with the plant based meat like I do with the other ground meats.
I don't know what I was expecting with the plant-based meat substitute, but it was delicious. Good texture, good flavors and the crevices of the cavatappi held the bits perfectly.
As with anything vegan or plant based there's always some downside, but honestly minor given how good this is. The plant based meat was a tad chewier than I would have liked, which, paired with the pasta, was an odd experience. But overall, a great meal!
This has great flavor, the plant based aspect wasn't too forward either, I just wish it had a lower sodium option. It tastes too salty with just the sodium from the protein, nothing else added, and the overall sodium content is suboptimal and frankly unnecessary
Tex mex sauce is too spicy. Please think about a non-spicy BBQ sauce with an additional spicy powder seasoning that I can skip
We didn't even miss not having meat. You couldn't even tell it was plant based. This was enjoyable.
The flavors were great and this was filling too. It was a little on the richer side and needed something to cut that richness.
This is one of my absolute FAVORITES!!! I think I could eat this every week. It's the best vegetarian "meat" I've ever had.
